Meatless Monday brings another delicious vegetarian recipe to the blog!

This thick Vegetable Curry Soup is easy to make and rich in flavor!

Ingredients

2 tbsp olive oil (divided)

1/2 red onion (chopped)

1/2 red bell pepper (chopped)

5 cloves garlic (minced)

1 lb red potatoes (cubed)

8 oz baby bella mushrooms (sliced)

¼ cup curry powder

1 tsp coriander

1 tsp cumin

1 tsp sweet paprika

½ tsp chili powder

1 tomato (pureed)

1 cup coconut milk

1/4 cup green onions (diced – garnish)

Begin by heating 1 tablespoon of olive oil in a large pot, such as the Longaberger Flameware Dutch Oven, then add the bell pepper and onion. Cook for 4-5 minutes, then add the garlic. Cook for 1 minute then add the potatoes and additional tablespoon olive oil.

Then add the mushrooms.

Next, blend the curry powder, coriander, cumin, sweet paprika and chili powder in a spice grinder or small food processor, then add the seasonings to the potato mushroom mixture.

Add the pureed tomato and coconut milk, cover and cook for 45 minutes or until potatoes are tender.

Hi, I'm Whitney! I’m a sports-loving, coffee-drinking, food blogger, the host of “29 Minute Meals” (premiering Jan 2017!), a contributing writer for TODAY Food, cookbook author and on camera food and lifestyle expert, regularly featured on news stations across the country! On my blog, you’ll find most recipes are made in 29 minutes or less, in one pot, or in a crock pot!
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